Prepare a moderate charcoal fire or preheat a gas grill
to medium (375°F).

Brush the eggplants all over with 1 tablespoon of the
peanut oil. Season all over with salt. Place the eggplants,
cut side down, directly over the coals or gas flame, cover the
grill, and cook until the flesh is soft, 10 to 15 minutes.

Remove from the grill, cool slightly, then scrape the
eggplant flesh from the skin and chop coarsely. Put it
in a serving bowl. Gently stir in the yogurt, sugar, and salt
to taste.

Heat the remaining 1 tablespoon peanut oil in a small
skillet over moderate heat. Add the chile and garlic
and sautŽ until the garlic starts to color, about 1 minute.
Add the mustard seed and cumin and cook until the cumin
darkens.

Pour the contents of the skillet over the eggplant and
stir in gently along with the cilantro. Taste and adjust
the seasoning. Serve warm or at room temperature.